Combined Effect of Spirulina Platensis and Punica Granatum Peel Extacts: Phytochemical Content and Antiphytophatogenic Activity

Abstract

Biological control is one of the effective methods for managing plant diseases in food production and quality. In fact, there is a growing trend to find new bio-sources, such as marine algae and vegetal by-products. In this study, pomegranate (Punica granatum) peel (S1) and Spirulina platensis (S2) alone and in combinations, pomegranate peel/Spirulina: 25%/75% (S3) and 50%/50% (S4) were evaluated for antimycotoxigenic and antiphytopathogenic fungal properties. The chemical composition (moisture, dry matter, protein, lipid and ash) as well as total polyphenols, flavonoids and anthocyanins content were evaluated in the four extracts. Using agar diffusion and broth microdilution methods, the anti Fusarium oxysporum, Fusarium culmorum, Fusarium graminearum, Aspergillus niger and Alternaria alternata activities were measured and their correlations with phytochemical content were evaluated. Interestingly, combinations between Spirulina at 75% and pomegranate peel at 25% (S3) have a significant impact (p < 0.05) on the antifungal activity compared to S1, S2 and S4. These findings underlie the effectiveness of biocontrols over standard fungicides and imply that existing methods can be further improved by synergistic effects while maintaining food safety in an eco-friendly manner.

Protective Role of Spirulina platensis against Bifenthrin-Induced Reprotoxicity in Adult Male Mice by Reversing Expression of Altered Histological, Biochemical, and Molecular Markers Including MicroRNAs

“…Vitamin E could inhibit the peroxidation of cell membrane lipids by trapping lipid peroxyl (LOO − ) and many other radicals to help in counteracting oxidative damage and maintaining the levels of GSH and ascorbic acid in damaged tissues [42]. The SP antioxidant effect has been linked to other bioactive molecules such as C-phycocyanin, β-carotene and chlorophylls [12,43]. These pigments exert their antioxidant activities by increasing the endogenous antioxidant enzymes and scavenging a variety of reactive species such as superoxide and hydrogen peroxide radicals [15,44].…”

Multiobjective optimization ofPhoenix dactyliferaL. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity

“…Therefore, the use of biological substances with antibacterial properties redirected researchers for the development of novel and stable approaches. Thus, natural preservatives from sources like plants were reported to ensure food safety due to their antibacterial activity (Fourati et al., 2020; Ben Hlima et al., 2019; Smaoui et al., 2019). One of the readily available sources of such compounds is by‐products from the agro‐food industry which proposed a rich source of active compounds and had a potential in health benefits (Albertos, Rico, & Martin‐Diana, 2020; Khaled, Dahmoune, Madani, Urieta, & Mainar, 2020; Muangrat & Jirarattanarangsri, 2020; Rokhsartalab‐Azar, Jafari, Tukmechi, & Malekinejad, 2020).…”

Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

“…To prevent oxidative degradation, food industry used synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) demonstrating a toxical effect as reported in recent studies [6]. For this reason, current scientific research studies tried to find alternative antioxidants obtained from natural sources [7,8] and tested as strong preservative to be incorporated in different meat products [6,7,[9][10][11][12][13][14][15].…”